Sri Venkateswara University Courses

Semester I

Essentials of Food and Community Nutrition

Research Methodology

Food Science and Experimental Foods

Cereal grains, Legumes and Oilseed Technology

Practical -I: Community Nutrition and Research methodology

Practical -II: Food science, Cereal and seed Technology

Semester II

Food Chemistry and Analysis

Dairy Technology

Technology of Horticulture Produce

Food Microbiology and Safety

Human Values and Professional Ethics - I

Practical -I:Food and Dairy Analysis

Practical -II:Food Safety and Technology of Horticulture produce

Semester III

Statistics and Computer Applications

Live Stock and Seafood Technology

Unit operations in Food Industry

Choose ONE of the following

Food Packaging

Nutritional Management in Emergencies and Disasters

Nutrition for Health and Fitness

Practical - I -Unit operations in Food Industry

Practical -II - In plant Training

Semester IV

Food Quality Standards and Control

Spices, condiments and Plantation Crops (or) Project work

Food Product Development & Marketing

Choose ONE of the following

Food Processing and Preservation Technology

Institutional Food Service Management

Human Values and Professional Ethics - II

Practical -I : Food quality and plantation crops/viva

Practical -II : Food Processing and product development